Ramen = Replacement For Cooking Skill

[Go? Fencing?]

Well, you should already be hiding somewhere with air conditioning if it gets to 50.

[Cipher]

That would probably explain the hallucinations and my failing memory.

[great bowyer]

Originally Posted by ThatReallyHurt

How? I mean, what's easier - water freezes at 0 and boils at 100, or it freezes at 32 and boils at 212?

I guess if you're used to it, it'd be easier...

i have to agree. i have found that the metric system is easier to work with. i think it is just that we are so used to the engineering system that we have a better idea on what a certain temp is or how many feet or inches an object is long. we have to do conversions in our heads to get an idea of the equivalent values in the metric system. but, if you use the metric system from the start on any given application, it is a lot easier to work with.

[akaiyuki]

I know my height in meters and my weight in pounds. I don't know, it just turns out that way -- I can't remember my height in inches nor my weight in kgs.

[glowstix]

ramen noodles are disgusting!?!! eeww!! rice isn't supposed to be too soft and not necessarily sticky..if you use basmati rice then "sticky" is inevitable..but its pretty good..best rice there is.

i'm totally inept at playing cricket..

[Zasha]

Originally Posted by glowstix

i'm totally inept at playing cricket..

how much cricket experience have you had?

[glowstix]

Originally Posted by Zasha

how much cricket experience have you had?

i've been playing on and off since i was like 5..i think that's enough time to realize when enough is enough..and those nagging injuries..

[great bowyer]

Originally Posted by Go? Fencing?

My teacher says that it's not hard to learn to use Celcius, as the main reason most people use a temperature system is so they know what kind of clothing to put on. Here's Foster's 20-second explanation of the Celcius system: 0, wear a coat; 10, wear a sweater; 20, wear a shirt; 30, wish you could take it off; 40, hide somewhere with air conditioning.

Memorize that and you'll be fine. It's worked well enough for me.

actually at 0, i am still out in shorts and tee shirt with sandels. but that's just me.

[Zilverzmurfen]

I wouldn't say I'm a star in the kitchen, but I cook well enough to feed myself and still be alive.

There's just one thing that really annoys me -- I'm lousy at cooking meat.

I'm an 'omnivore' and like eating meat every now and then, I just can't cook it. It get dry and hard or not ready cooked. *sigh*


(Oh, and I'm useless at math too...)

[latenight]

Originally Posted by Zilverzmurfen

I wouldn't say I'm a star in the kitchen, but I cook well enough to feed myself and still be alive.

There's just one thing that really annoys me -- I'm lousy at cooking meat.

I'm an 'omnivore' and like eating meat every now and then, I just can't cook it. It get dry and hard or not ready cooked. *sigh*


(Oh, and I'm useless at math too...)

Just beat it with a mallet before you cook it.

Can't help with the math, I'm useless too...

[Zilverzmurfen]

Originally Posted by latenight

Just beat it with a mallet before you cook it.

Do you think it'll help?

I mean, there's nothing wrong with the meat, it's just I who can't prepare it properly...

[latenight]

Originally Posted by Zilverzmurfen

Do you think it'll help?

I mean, there's nothing wrong with the meat, it's just I who can't prepare it properly...

it works for skinless chicken breasts that almost always come out dry if I don't do it first.



cover them in plastic wrap and beat away.


see......I'm good for more than.........well never mind....

[Zasha]

Originally Posted by Zilverzmurfen

Do you think it'll help?

I mean, there's nothing wrong with the meat, it's just I who can't prepare it properly...

oh, yes. and even if it doesn't help, using a meat mallet is very satisfying.

[The Mormegil]

Originally Posted by Zilverzmurfen

There's just one thing that really annoys me -- I'm lousy at cooking meat.

I'm an 'omnivore' and like eating meat every now and then, I just can't cook it. It get dry and hard or not ready cooked.

marinading the meat for 1-4hrs usually helps. also searing the outside with higher temperature, then slowly cooking over a lower heat helps at least that's how i do it.

[swordwench]

I can't play basketball.

I also can't cook tofu properly.

[The Mormegil]

tofu is evil, what's the point, when you can have a nice juicy steak, hmmmm.

i suck at nothing, not trying to toot my own horn, but i'm pretty good at just about anything i do, unfortunately i'm not great at anything except

[Fencergrl]

Originally Posted by Zilverzmurfen

There's just one thing that really annoys me -- I'm lousy at cooking meat.

Pounding the meat breaks down the connective tissues, making the meat more tender. It won't help with keeping it from being too dry.

Marinade will also help with breaking down the connective tissue, as well as adding moisture.

Sear the meat first at a high temperture, then turn down the heat. Searing/browning the meat (you may need a bit of oil) will seal in the moisture. This is usually the first step in cooking meat.

[howtobrew]

I think we need to start with the basic questions:
HOW are you trying to cook the meat ZZ? Gas Grill, Charcoal Grill, pan on an electric stove?
WHAT kind of meat are you (usually) trying to cook? Chicken? Beef? Pork? Fish? Reindeer? Walrus?

Here are my two main methods:
a. Beef Steak on a gas grill. Wash the steaks (any cut) and blot dry with paper towels. Rub the steaks with olive oil and sprinkle with garlic salt and black pepper. Grill over med-high heat on the grill. Turn them twice on each side until the juices start to run. This cooks them medium-rare without drying them out. You need to look for the fat starting to render, turn translucent and golden brown on the edges, without getting all the fat brown, because then it will be too dry.
b. Boneless chicken thighs in a frying pan on the stove. Take boneless chicken thighs and dice them into 2cm pieces. Put them into a non-stick skillet with lid over high heat and season with garlic salt, black pepper, paprika, and whatever else you like. Stir them from time to time. Keep covered and they will cook down over about 15-20 minutes, until the water has mostly evaporated and the chicken fat has started to render. Cook for another few minutes until the chicken starts to sizzle and caramelize just a little bit. Then it's done.
Hope this helps,
HtB

[Larrison]

Originally Posted by Fencergrl

Pounding the meat breaks down the connective tissues, making the meat more tender. It won't help with keeping it from being too dry.

Marinade will also help with breaking down the connective tissue, as well as adding moisture.

Sear the meat first at a high temperture, then turn down the heat. Searing/browning the meat (you may need a bit of oil) will seal in the moisture. This is usually the first step in cooking meat.

Cooking meat and having it come out hard and dry usually means it is overcooked. A couple of comments on this -- and I'll start by echoling Fencergrl's suggestion. If the fire is too hot, you can quickly overcook the meat, particularly when grilling it outdoors. In the house, this can happen if the pan is wayyy too hot and kept that way or you keep the meat on the heat too long.

Recommendations? Fencergrl's is a good one. Another one is to turn the heat down a bit. And remember that the meat will continue to cook for a few minutes after you take it off the heat, so cook just a little less than you want it finally done. (And in re-heating by microwave, this is a good way to overcook it reallll quickly. Trust me on this :P)

Lastly, get a cooking thermometer -- and check the temperature inside of a thick piece of meat against how done you want it. A bit clinical, but good in doublechecking if its cooked enough.

Also, there are several other ways of preparing meat to help make it moist or more tender. You've seen the mallet method, of I've repeatedly stabbed it with a sharp fork to break up the connective tissues. Marinating works (chemical reactions to break up the same), or you can brine the meat (immerse in salt water plus seasonings, which causes some absorption of additional water in the meat)

But most important is buy some reasonable quality meat, and don't overcook it.

[Fencergrl]

Originally Posted by Larrison

But most important is buy some reasonable quality meat, and don't overcook it.

Quality of meat (or any ingredient) makes a huge difference in how food tastes. If you go to an actual butcher shop (instead of a supermarket). You will usually find better quality products there. Ask for advice on the best way to prepare what you buy. Or have them suggest a cut, if there is something specific you have in mind you want to make.

Cut and quality of meat matters. I also agree on not overcooking or using too high of a temperture. Again, you may want to talk to your butcher or do some reading on cooking meats and choosing them. You're probably making some/a simple mistake(s).

Not searing the meat is one of the most common one I could think of that wouldn't occur to you naturally (whereas you may have already tried, lowering the temperture, changing cuts, or quality).